Best 5 Artichoke N Olive Salad Recipes
Bursting with Mediterranean flavors, artichoke and olive salad is a delectable dish that combines the briny tang of olives, the nutty sweetness of artichokes, and a symphony of zesty herbs and spices. Whether you're seeking a vibrant side dish to accompany a grilled protein or a light and refreshing main course for a summer gathering, this vibrant salad offers a tantalizing blend of textures and flavors that will delight your palate.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE 'N' OLIVE SALAD
When unexpected company showed up for dinner, I quickly scanned my pantry for items I could put together for a side dish. After some digging, this was the delicious result.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the artichokes, olives, onions and pepper rings. Add tomato sauce; mix well. Let stand at room temperature for 15 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 585mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ARTICHOKE KALAMATA OLIVE SALAD
Make and share this Artichoke Kalamata Olive Salad recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put the lettuce on the plates.
- Top in order of ingredients listed
- Cheese and vinegar should be last.
- You may also use kasseri cheese in place of the provolone.
- Simply repeat for additional servings.
- For Vegan omit cheese or use a Vegan sub of your choice.
Nutrition Facts : Calories 60.3, Fat 2.1, SaturatedFat 0.3, Sodium 193.8, Carbohydrate 10, Fiber 4.3, Sugar 1.4, Protein 2.6
ARTICHOKE SALAD WITH ORANGES
Make and share this Artichoke Salad With Oranges recipe from Food.com.
Provided by lauralie41
Categories Oranges
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
- When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
- When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.
Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9
ARTICHOKE SALAD I
A flavorful Italian-style rice and artichoke salad.
Provided by Christine Johnson
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
- In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
- Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.
Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g
ARTICHOKE AND ORANGE SALAD
Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Low/No Sugar Orange Artichoke Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
- Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
- Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
Tips:
- Select fresh, high-quality ingredients: Use the best artichokes, olives, and cheese you can find. Fresh ingredients will make a big difference in the flavor of your salad.
- Don't overcook the artichokes: Artichokes should be cooked until they are tender but still have a bit of bite to them. If you overcook them, they will become mushy.
- Use a variety of olives: There are many different types of olives available, so feel free to experiment. Some good options include Kalamata olives, black olives, and green olives.
- Choose a flavorful cheese: The cheese you use in your salad should complement the other ingredients. Some good options include feta cheese, Parmesan cheese, and mozzarella cheese.
- Add some fresh herbs: Fresh herbs, such as basil, oregano, and thyme, can add a lot of flavor to your salad. Add them just before serving for the best flavor.
Conclusion:
Artichoke and olive salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or gathering. So next time you are looking for a healthy and delicious salad, give this artichoke and olive salad a try. You won't be disappointed!
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